Dinner Menu - Rehoboth
Starters
Sweet Corn Soup 7.
Beer Battered Shallots, Popcorn, Cocoa Nibs, Jalapeño
French Onion Soup 9.
Toasted Brioche, Melted Gruyere Cheese
Warm Vegetable Salad 10.
Fresh Goat Cheese, Reduced Balsamic
Baby Arugula Salad 8.
Local Squash, Housemade Bacon, Ricotta Cheese, Banyuls Vinaigrette, Sunny Side Cleckner Farm Egg
Hand Pulled Mozzarella 12.
Local Eggplant, Harissa Honey, Cinnamon Basil
BBQ Octopus 13.
Watermelon, Smoked Almonds, Whipped Olive Oil, Black Garlic Romesco
Virginia Soft Shell Crab 14.
Tomato Confit, Green Beans, Cipollini Onions, Black Olive Crumb, Sweet
Garlic Vinaigrette
Summer Flatbread 10.
Stewed Peppers, Tomatoes, Smoked Ham, Dry Jack Cheese, Cilantro, Pumpkin Seeds
Foie Gras Torchon 16.
Watermelon Pickle, Toast, Crème Fraiche
Frites 7.
Matchstick Cut Sweet Potato & Russet Potato, Summer Truffle Oil, Sea Salt
American Artisanal Cheeses 15.
Chef Selection with Accompaniments
Mac n Cheese 9.
5 Cheeses, Orecchiette Pasta, Peas, Wild Mushrooms
Sides
Green Beans & Carrots 6.
Mixed Greens Vinaigrette 6.
Sautéed Swiss Chard 6.
Gnocchi, Sage Brown Butter 7.
Entrees
Green Branch Farms Organic Chicken Breast 24.
Ricotta Gnocchi, Sugar Snap Peas, Cherry Tomatoes, Heirloom Baby Squash, Shiitake Mushrooms, Sage Brown Butter
Prime Rib Burger 15.
"Best Burger in Delaware" Food network Magazine
Smoked Onion, Gouda Cheese, Tomato, Frites
Whole Roasted Dourade 26.
Fennel, Sweet Onions, Preserved Lemon
*Served Head to Tail
Eastern Shore Crab Cake Over a “BLT” Salad 23.
5 Star Lettuce, Tomato, Bacon, Tabasco Mayonnaise
Roasted Pork Porchetta 27.
Lavender Mustard, Hen O’ Woods Mushrooms, Swiss Chard, Bing Cherries
Cornmeal Crusted Skate 24.
Green Tomato, Mustard Seed Jam, Spiced Crumb, 145º Local Egg Yolk
Grouper “Chowder” 29.
Clams, Potato, Corn, Smoked Sausage, Bell Pepper, Garlic Chips
Center Cut Ribeye 34.
Green Beans, Carrots, Truffled Potato Cake, Roasted Tomato Butter, Red Wine Reduction
Click Here to View the Dessert Menu
Produce Locally Grown for Nage by Bob Russell Farms, Fifer Orchards, Swallow Acres, Green Branch Farm, Community Organics, Hattie’s Garden, Freeman Farm, and Reid's Family Farm
Executive Chef: Hari Cameron
Sous Chefs: Ted Deptula, Andrew Feeley
Pastry Chef: Keith Irwin
Page updated on 7/19/10
